Tonight I want something warm, fragrant with herbs, and easy to make. I have a bottle of red wine open from the weekend that deserves a plate of food to accompany it.
How about spinach and arugula salad with shallots and hazelnuts topped with a lemony chicken breast rubbed down with Herbs de Provence. I may also nosh on the leftover roasted veggies I made last night.
First things first: what the heck is a shallot?
A shallot is a kind of onion. I find it milder, sweeter and slightly garlic infused. In my kitchen, it's a twofer. You know, a two for one. In this case, garlic and onion. Who doesn't love that?
Shallot, honey and balsamic vinaigrette:
